Chicken Yakisoba Noodles
This chicken yakisoba is a comforting dish you’ll want to make again and again. I made it twice in one week and I’m already thinking about the next time we’ll get to eat it! It’s an incredibly easy weeknight meal that will get everyone in your family eating protein and veggies—and asking for seconds! It’s deliciously seasoned, and who can resist saucy yakisoba noodles?
Want to see how easy this chicken yakisoba recipe is? Watch the video!
Chicken Yakisoba Ingredients
For the yakisoba sauce, you’ll need:
Soy sauce Worcestershire sauce Ketchup Brown sugar Oyster sauce Sesame oil
For the chicken yakisoba noodles, you’ll need:
Chicken breasts Yakisoba noodles Fresh veggies (including green onions, bell pepper, mushrooms, cabbage, and carrots) Garlic paste and ginger paste Vegetable oil
Traditionally, you’d find yakisoba made with Chuno sauce, but for easier-to-find ingredients here in the U.S. a great substitute is Worcestershire and ketchup (which is what I used here).
How to Make Chicken Yakisoba
The Pastes Used to Simplify this Chicken Yakisoba Recipe
And to simplify the dish, I used Gourmet Garden Ginger Paste and Gourmet Garden Chunky Garlic Paste. Here are the things I love about them:
No peeling and mincing the awkwardly shaped ginger knobs and garlic. Just squeeze and measure out straight from the tube. They last longer, so there’s less waste. The pastes last up to 3 months once opened and the lightly dried herbs last up to 4 weeks. They contain simple organic, non-GMO ingredients like herbs/spice, canola oil and sea salt. They are available in the produce section at Kroger stores and they are come in the following varieties: Basil, Cilantro, Chili Pepper, Ginger, Parsley and Chives.
Can I Use Pre-Cooked Chicken for this Chicken Yakisoba Recipe?
Yes, whether you have leftover chicken to use up from last night, or you simply want to buy a rotisserie chicken to make your life easier, you can use it in this yakisoba recipe. Just add the cooked chicken near the end of the cook time.
Can I Use Another Type of Noodle for Yakisoba?
If your grocery store doesn’t sell yakisoba noodles, you can use another thin noodle. In a pinch, spaghetti noodles would work.
How long does it take to make Chicken Yakisoba?
This is a weeknight meal for me because it’s so easy to throw together after a busy day. It takes about 30 minutes to make these easy Chicken Yakisoba Noodles.
Tips for the Best Chicken Yakisoba
To save even more time, use shredded rotisserie chicken in place of cooking chicken breasts here. Just add at the end. Substitute other veggies you might already have on hand, like snow peas, purple cabbage, bok choy, thinly sliced celery, or broccoli (dice florets very small so they cook through). Be careful not to overcook the noodles. They only need to cook briefly, and if overdone they’ll just be soggy. Serve with peanuts for a delicious crunch and sriracha (or sambal oelek, or red pepper flakes) for a nice spicy kick.
More Asian Recipes You’ll Love:
Chinese Orange Chicken Baked Honey Garlic Chicken Teriyaki Chicken Sesame Noodles with Chicken and Broccoli Lettuce Wraps Szechuan Chicken Stir-Fry
